In a skillet over medium heat, cook the ground breakfast sausage, stirring frequently until browned and fully cooked, about 6–8 minutes. Once cooked, transfer the sausage to a plate to cool slightly.

In a large mixing bowl, combine the cooled sausage with frozen shredded hashbrowns, beaten eggs, shredded cheese, onion powder, garlic powder, salt, and pepper. Stir until well incorporated.

Using your hands or a cookie scoop, shape the mixture into small, bite-sized rounds, approximately 1 to 1.5 inches in diameter.

Choose your cooking method: for pan-frying, heat a non-stick skillet over medium heat and add a drizzle of olive oil. Cook the bites for 4-5 minutes on each side until golden brown and crispy. To bake, preheat the oven to 400°F (200°C) and bake for 15-20 minutes, flipping halfway through.

Transfer the cooked Hashbrown Sausage Bites to a plate lined with paper towels to absorb any excess oil. Serve warm with dipping sauces like ketchup, ranch, or honey mustard.